Preheat your oven to 400°F (200°C). Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal later.

In a mixing bowl or a food processor, add the softened cream cheese. Blend until smooth and free of lumps, about 1-2 minutes.

Sprinkle in the granulated sugar and kosher salt. Combine until fully integrated. Add the large eggs one at a time, mixing well after each addition, around 3-4 minutes.

Pour in the heavy cream and pure vanilla extract, mixing until thoroughly combined, about 2 minutes.

Sift in the all-purpose flour over the batter. Gently fold the flour into the mixture until just combined.

Pour the batter into your prepared loaf pan and bake for 45-50 minutes, until the top is deeply golden brown and the center has a slight jiggle.

Remove from oven and let the cheesecake cool completely in the pan on a wire rack for about an hour. Refrigerate for at least 4 hours or overnight.

When ready to serve, lift the cheesecake out of the pan with the parchment overhang, slice and drizzle with caramel sauce.